homemade cream cheese

How to make delicious, soft homemade Cream Cheese using a super-simple method and 3 ingredients you probably already have in your kitchen

Simple Creamy Homemade Cream Cheese

litres full fat milk

lemon (5 tBsp lemon juice)

Salt

pinch of dried herbs (garlic powder, dried chillies, etc)

Begin by pouring the milk in a saucepan. Heat the milk and bring it to boil over medium-high heat.

As soon as it boils, add the lemon juice and then turn off the heat.

Set aside for a few minutes while the milk curdles. You'll notice curds forming and a yellow-ish liquid being left behind.

Within a few minutes, all of your curds should have formed. Pour the curdled milk through a cheesecloth and a sieve to strain all the liquid whey. Alternatively, you can use a slotted spoon to scoop out all the curdles, while leaving the liquid whey* in the pot.

Rinse the curds with cold water. This will help to get rid of any extra whey, clinging to the curds.

Squeeze the curdled milk as much as possible to drain any last drop of the liquid whey.

Put the strained milk into a food processor/blender and add the salt. Within 1-2 minutes ( this may vary depending on how powerful your machine is) you'll have a light and fluffy cream cheese.

If you want to add any additional herbs/flavourings then do that now too. Be warned though as certain additional ingredients will affect the shelf-life of the cheese. I like dried herbs and garlic powder as natural flavourings that don't affect the shelf life too much. Store the cream cheese in an air-tight container in the fridge for up to 7 days. You can freeze cream cheese, but the texture upon thawing is more crumbly and is best used where you're cooking it into something like a dip or sauce. 

https://content.jwplatform.com/videos/1izpZvOS.mp4

This homemade cream cheese is soft, delicious and so easy to make. And there are so many recipes which call for cream cheese.

Homemade Cream Cheese

My&nbsp;Homemade Cream Cheese recipe could not be easier to make, because everything you need to make rich, creamy, and tangy cream cheese is most likely already in your fridge.

How To Make Cream Cheese

(32 ounces /1000 milliliters) whole milk (full fat, not low fat)

lemon juice ((lime juice

salt ((read notes))

How to Make Cream Cheese

In a heavy-bottomed saucepan, heat the milk on med-high. Stirring constantly until it starts to a rolling simmer.

Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time, in 1-minute intervals. Continue stirring constantly.

Continue cooking until the mixture curdles. Stir constantly till the mixture has separated completely, this should take just a few minutes. There will be a green liquid on the bottom and thick curdles on top. Remove from the heat. This should happen within a few minutes.

Lay a sieve with cheesecloth over a large bowl. Pour the curd mixture into the sieve. Let it strain and cool for about 15 minutes.

Transfer curds to a food processor and process until curds have come together and are totally smooth and creamy. It will take around 3-4 minutes. Keep going if your cream cheese is grainy.

Add salt and taste. Add more if you want more flavor. Now is also a good time to add herbs, garlic or any other flavors you like.

This cream cheese must be stored in the fridge. I always use it within 7 days but can last as long as up to 2 weeks.

My Homemade Cream Cheese recipe could not be easier, because you likely have everything you need to make rich, creamy, and tangy cream cheese.
SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers
WRITTEN RECIPE HERE: http://bit.ly/DIYCreamCheese

Hi Bold Bakers! I love using cream cheese in my recipes and one of your most-requested Bold Baking Basic is How to Make Cream Cheese. So this week, learn how to make Homemade Cream Cheese with just a few ingredients and you can make my Big & Bold Cheesecakes & more! So let's get baking!

Watch more Bold Baking Basics here: https://youtu.be/2kNAmrtiXOg

WATCH more Bigger Bolder Baking episodes here:
* No-Bake Strawberry Cheesecake: http://bit.ly/StrawCheesecakeVid
* No-Bake OREO Cheesecake: http://bit.ly/NoBakeOreoCheesecake

SAVE THE RECIPE ON MY WEBSITE: http://bit.ly/DIYCreamCheese

How to Make Cream Cheese - Gemma's Bold Baking Basics Ep  11

This Homemade Cream Cheese recipe is super easy. It&#x27;s creamy, fluffy and tastes so much better than the store-bought version we&#x27;re all used to.

heavy cream

milk

buttermilk (shaken)

salt

liquid vegetable

In a large pot, combine heavy cream, whole milk, buttermilk and salt. Heat to 75 degrees F. (Warm to the touch.)

Mix in rennet being sure it’s evenly distributed. Cover with clean kitchen towel and allow to stand in place that’s 75 degrees for 14 hours. Just a heads up, I tried this once during the day and once at night. No surprise that the batch that sat for 14 hours during the day was MUCH better. It was just warmer and was overall a better environment for the cream cheese.

Line a fine-mesh strainer with a few layers of cheesecloth; and then nestle it over a large bowl. Pour the cream/milk mixture into the cheesecloth and allow it to strain, on its own (don’t work it through), for about 4 hours to 5 hours. When it's completely drained, the final product should be a creamier, smoother and lighter version of cream cheese that you're probably used to. It keeps in the fridge for 2 weeks.

Top 3 homemade cream cheese recipes from across the web

The most viewed homemade cream cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Simple Creamy Homemade Cream Cheese

How To Make Cream Cheese

Homemade Cream Cheese

Top 3 homemade cream cheese recipes from across the web

The most viewed homemade cream cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Creamy Homemade Cream Cheese

How To Make Cream Cheese

Homemade Cream Cheese

The most viewed homemade cream cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine